Karteikarten
Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment
Karten in diesem Stapel (10)
- 1CharbroilerUsed to mimic the effects of charcoal in a grill.
- 2Countertop BroilerSmall broiler with the heat source located above the food-produces intense radiant heat. (Primarily used in quick-service restaurants)
- 3Hotel BroilerUsed to broil large amounts of food quickly.
- 4RotisserieUsed to roast food on a stick or spit over/under a heat source.
- 5SalamanderSmall radiant broiler used to brown, finish, and melt food to order.
- 6Bain-MarieCylindrical stainless-steel pot meant to sit in a steam table. Holds food at 135 degrees.
- 7Carbonated Beverage MachineMachine that holds CO2 and premixed drink blends and mixes them together.
- 8Chafing DishesUsed to keep food items hot on a buffet table.
- 9Food Warmer/Steam TableDesigned to hold hotel pans. Some work with water and some work without water; holds food at 135 degrees.
- 10Hot BoxAn insulated piece of equipment designed to hold sheet pans and hotel pans for food.
Informationen
- Beschreibung
- Karteikarten am Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment , erstellt von Jonathan Hawks am 17/10/2019.
- Erstellt von
- Jonathan Hawks
- Aufrufe
- 14
- Bewertung